Garden of Vegan

Showing 51 posts tagged tofu

High-res westsoy:

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! For the month of December we’ll be posting original recipes featuring WestSoy deliciousness!
Scrambled Tofu Breakfast Wrap
Yields 1-2 servings.
What You’ll Need:
1/2 block firm or extra-firm tofu (I recommend using WestSoy Extra-Firm Tofu)
1/2 tbsp olive oil
1 clove garlic, minced
1 tbsp (or more) nutritional yeast
1/8 tsp (or less) of ground cumin
1/8 tsp salt
whole grain wraps (1 large, or 2 small sized wraps)
lettuce or baby spinach
sliced tomato
sliced avocado
Scrambled Tofu:
Heat the olive oil over medium-high heat. Use your hands to break the tofu into large chunks. Add the tofu and garlic to the hot oil.  Cook, stirring occasionally, until the tofu is golden brown on all or most sides. As the tofu is cooking you can break up larger pieces of tofu with your wooden spoon.
Once the tofu is golden brown, add the nutritional yeast, cumin, and salt. Stir and continue cooking until the tofu absorbs the nutritional yeast.
Serve the scrambled tofu with a side of toast and some fresh fruit, or turn it into a breakfast wrap!
Assembling the Wrap:
Lay a bed of lettuce in a line down the center of a whole grain wrap. Top with scrambled tofu, avocado and tomato. Try adding salsa, hummus, sriracha or vegan mayo to change it up.
Fold the sides of the wrap in and fasten with a toothpick.

westsoy:

We’ve partnered with Garden of Vegan, one of our favorite vegan tastemakers, to celebrate the success of our tumblr so far! For the month of December we’ll be posting original recipes featuring WestSoy deliciousness!

Scrambled Tofu Breakfast Wrap

Yields 1-2 servings.

What You’ll Need:

  • 1/2 block firm or extra-firm tofu (I recommend using WestSoy Extra-Firm Tofu)
  • 1/2 tbsp olive oil
  • 1 clove garlic, minced
  • 1 tbsp (or more) nutritional yeast
  • 1/8 tsp (or less) of ground cumin
  • 1/8 tsp salt
  • whole grain wraps (1 large, or 2 small sized wraps)
  • lettuce or baby spinach
  • sliced tomato
  • sliced avocado

Scrambled Tofu:

Heat the olive oil over medium-high heat. Use your hands to break the tofu into large chunks. Add the tofu and garlic to the hot oil.  Cook, stirring occasionally, until the tofu is golden brown on all or most sides. As the tofu is cooking you can break up larger pieces of tofu with your wooden spoon.

Once the tofu is golden brown, add the nutritional yeast, cumin, and salt. Stir and continue cooking until the tofu absorbs the nutritional yeast.

Serve the scrambled tofu with a side of toast and some fresh fruit, or turn it into a breakfast wrap!

Assembling the Wrap:

Lay a bed of lettuce in a line down the center of a whole grain wrap. Top with scrambled tofu, avocado and tomato. Try adding salsa, hummus, sriracha or vegan mayo to change it up.

Fold the sides of the wrap in and fasten with a toothpick.

High-res Garden of Vegan is partnering with WestSoy, a non-GMO tofu, tempeh and seitan company, to celebrate the launch of their tumblr! For the month of December we’ll be posting original recipes featuring WestSoy tofu.
Spinach, Avocado, Brown Rice and Seasoned Baked Tofu Salad
The combination of leafy greens, baked tofu, brown rice, avocado, and pumpkin seeds is delicious, and full of vitamins & minerals, protein, complex carbohydrates, and healthy fats. This nutritious and satisfying all-in-one meal makes a great lunch to take on the go! Yields 1 salad.
What You’ll Need:
1/4 block firm or extra-firm tofu (I recommend using WestSoy Extra-Firm Tofu)
1/2 tbsp olive oil
1 1/2 tbsp light soy sauce
1 clove garlic, minced(If you’re short on time, substitute with WestSoy’s baked tofu,available in a variety of flavours.)
1-2 handfuls of baby spinach
1/2 cup cooked brown rice, chilled
1/4 avocado, sliced
grape tomatoes, halved
2 tbsp raw pumpkin seeds
balsamic vinaigrette
Marinating & Baking the Tofu:
Preheat your oven to 425 °F.
In a medium sized food storage container (something with a sealing lid) combine the olive oil, soy sauce, and garlic. Cut the tofu into 1/4” thick slices, halve the slices so that you end up with 1/4” thick, square-shaped pieces. Add the tofu to the marinade, put the lid on and shake gently to evenly coat the tofu. Marinate for 10-30 minutes.
Lay the tofu onto a baking sheet lined with parchment paper and bake for 10 minutes. Flip each piece of tofu and bake for another 5-10 minutes.
If you’re short on time, WestSoy offers an awesome line of baked tofu products which you can easily toss into this salad. Check out all of WestSoy’s flavoured baked tofu products on their tumblr!
Assembling the Salad:
Place 1-2 handfuls of spinach into a wide bowl or plate, make a small well in the center. Place 1/2 cup of brown rice into the well.Top with baked tofu, sliced ripe avocado, halved grape tomatoes, and a sprinkle of raw pumpkin seeds. Serve with a drizzle of balsamic vinaigrette, or your favourite salad dressing. Hummus makes a delicious (albeit messy) substitution for salad dressing.
Follow WestSoy on Tumblr

Garden of Vegan is partnering with WestSoy, a non-GMO tofu, tempeh and seitan company, to celebrate the launch of their tumblr! For the month of December we’ll be posting original recipes featuring WestSoy tofu.

Spinach, Avocado, Brown Rice and Seasoned Baked Tofu Salad

The combination of leafy greens, baked tofu, brown rice, avocado, and pumpkin seeds is delicious, and full of vitamins & minerals, protein, complex carbohydrates, and healthy fats. This nutritious and satisfying all-in-one meal makes a great lunch to take on the go! Yields 1 salad.

What You’ll Need:

  • 1/4 block firm or extra-firm tofu (I recommend using WestSoy Extra-Firm Tofu)
  • 1/2 tbsp olive oil
  • 1 1/2 tbsp light soy sauce
  • 1 clove garlic, minced
    (If you’re short on time, substitute with WestSoy’s baked tofu,
    available in a variety of flavours.)
  • 1-2 handfuls of baby spinach
  • 1/2 cup cooked brown rice, chilled
  • 1/4 avocado, sliced
  • grape tomatoes, halved
  • 2 tbsp raw pumpkin seeds
  • balsamic vinaigrette

Marinating & Baking the Tofu:

Preheat your oven to 425 °F.

In a medium sized food storage container (something with a sealing lid) combine the olive oil, soy sauce, and garlic. Cut the tofu into 1/4” thick slices, halve the slices so that you end up with 1/4” thick, square-shaped pieces. Add the tofu to the marinade, put the lid on and shake gently to evenly coat the tofu. Marinate for 10-30 minutes.

Lay the tofu onto a baking sheet lined with parchment paper and bake for 10 minutes. Flip each piece of tofu and bake for another 5-10 minutes.

If you’re short on time, WestSoy offers an awesome line of baked tofu products which you can easily toss into this salad. Check out all of WestSoy’s flavoured baked tofu products on their tumblr!

Assembling the Salad:

Place 1-2 handfuls of spinach into a wide bowl or plate, make a small well in the center. Place 1/2 cup of brown rice into the well.Top with baked tofu, sliced ripe avocado, halved grape tomatoes, and a sprinkle of raw pumpkin seeds. Serve with a drizzle of balsamic vinaigrette, or your favourite salad dressing. Hummus makes a delicious (albeit messy) substitution for salad dressing.

Follow WestSoy on Tumblr